Michigan State University Extension
Preserving Food Safely - 01600583
10/13/97

DRY SALTING FISH

    Fill a dish pan or shallow box with dry salt.  Sprinkle

a
thin layer of salt on the bottom of the brining container.

Dredge
 each  piece of fish in salt,  then  place  skin-side

down
 in  the  container.   Place  large   pieces  with  the

backbone
next to the container  wall.   An extra  piece  may

be
placed in the middle to level each  layer. Overlap pieces

as
little as possible.                                      

    Pack  small fish in a ring with tips of heads  touching

container
walls.  You may need to put one or two fish across

the
 center to keep   the layer level.   Stagger  successive

layers
 so  that each  fish rests on two fish in  the  layer

below.
                                                     

    Scatter  a thin coat of salt between each layer.   Pack

the
top layer of fish,  both large and small  pieces,  skin-

side
 up.   The amount of salt used depends on the season of

year,
 fish size  and  length  of  preservation  desired.  A

general
rule is to use one part salt to three parts fish.   

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